Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup

Recipe from Tribune Media Services

Serves 6. For the matzo balls: 2 cups matzo meal (I prefer to buy unsalted crackers and pulse in the food processor) 1/4 teaspoon baking soda 1 teaspoon truffle salt (if you don't have truffle salt, just use regular) 4 eggs 2 tablespoons melted butter (you could use shmaltz, if you are not vegetarian) 1/4 cup seltzer water For the soup: 3 tablespoons olive oil 1 onion, roughly diced 4 small carrots or 2 large, roughly chopped 3 celery stalks, roughly chopped 1/2 cup sherry or white wine 2 quarts vegetable broth (I recommend Imagine Organic No Chicken) or homemade vegetable stock 4 cloves garlic, minced 2 bay leaves 1 teaspoon dried dill Fresh dill for garnish Matzo balls: Pulse the matzo crackers in a food processor until an imperfect powder is formed. A few bigger pieces are fine. In a medium-sized bowl, whisk together the matzo meal, baking soda and salt. Stir to combine. In a separate bowl, whisk the eggs, butter and seltzer water. Pour the wet ingredients into the dry and stir until evenly incorporated. Refrigerate mixture for about an hour (or up to 6 hours). Heat a large stockpot of water and bring to a boil. Wet your hands a little and round matzo mixture the size of golf balls. Handle the mixture as little as possible. The lighter the touch, the lighter the matzo ball! The matzo balls will expand as you cook them. When all matzo balls are formed and water is boiling, carefully drop each one into the boiling water. Cover and do not lift the lid for 25 minutes. (Another matzo tradition is to never check on the dumplings while they're cooking or they will be tough and heavy.) After 25 minutes, cut one ball in half and make sure it is cooked. I cooked mine for about 5 minutes more, in total 30 minutes with one lifting of the lid. Soup: In another soup pot, get your stock going. Heat the olive oil on medium and saute the onions, carrot and celery for about 10 minutes, until vegetables are beginning to soften. Add sherry (or white wine) and cook for another 2 minutes. Add vegetable stock, garlic, bay leaves, dill and simmer for about 30 minutes longer. Taste and adjust seasonings according to your taste. Add matzo balls to the stock about 15 minutes before you're ready to serve, gently warming the soup (the matzo balls will absorb some of the great stock flavor, so don't skimp on this step). Garnish with fresh dill sprigs.

Serves 6. For the matzo balls: 2 cups matzo meal (I prefer to buy unsalted crackers and pulse in the food processor) 1/4 teaspoon baking soda 1 teaspoon truffle salt (if you don't have truffle salt, just use regular) 4 eggs 2 tablespoons melted butter (you could use shmaltz, if you are not vegetarian) 1/4 cup seltzer water For the soup: 3 tablespoons olive oil 1 onion, roughly diced 4 small carrots or 2 large, roughly chopped 3 celery stalks, roughly chopped 1/2 cup sherry or white wine 2 quarts vegetable broth (I recommend Imagine Organic No Chicken) or homemade vegetable stock 4 cloves garlic, minced 2 bay leaves 1 teaspoon dried dill Fresh dill for garnish Matzo balls: Pulse the matzo crackers in a food processor until an imperfect powder is formed. A few bigger pieces are fine. In a medium-sized bowl, whisk together the matzo meal, baking soda and salt. Stir to combine. In a separate bowl, whisk the eggs, butter and seltzer water. Pour the wet ingredients into the dry and stir until evenly incorporated. Refrigerate mixture for about an hour (or up to 6 hours). Heat a large stockpot of water and bring to a boil. Wet your hands a little and round matzo mixture the size of golf balls. Handle the mixture as little as possible. The lighter the touch, the lighter the matzo ball! The matzo balls will expand as you cook them. When all matzo balls are formed and water is boiling, carefully drop each one into the boiling water. Cover and do not lift the lid for 25 minutes. (Another matzo tradition is to never check on the dumplings while they're cooking or they will be tough and heavy.) After 25 minutes, cut one ball in half and make sure it is cooked. I cooked mine for about 5 minutes more, in total 30 minutes with one lifting of the lid. Soup: In another soup pot, get your stock going. Heat the olive oil on medium and saute the onions, carrot and celery for about 10 minutes, until vegetables are beginning to soften. Add sherry (or white wine) and cook for another 2 minutes. Add vegetable stock, garlic, bay leaves, dill and simmer for about 30 minutes longer. Taste and adjust seasonings according to your taste. Add matzo balls to the stock about 15 minutes before you're ready to serve, gently warming the soup (the matzo balls will absorb some of the great stock flavor, so don't skimp on this step). Garnish with fresh dill sprigs. (Recipe from Tribune Media Services)

Serves 6. For the matzo balls: 2 cups matzo meal (I prefer to buy unsalted crackers and pulse in the food processor) 1/4 teaspoon baking soda 1 teaspoon truffle salt (if you don't have truffle salt, just use regular) 4 eggs 2 tablespoons melted butter (you could use shmaltz, if you are not vegetarian) 1/4 cup seltzer water For the soup: 3 tablespoons olive oil 1 onion, roughly diced 4 small carrots or 2 large, roughly chopped 3 celery stalks, roughly chopped 1/2 cup sherry or white wine 2 quarts vegetable broth (I recommend Imagine Organic No Chicken) or homemade vegetable stock 4 cloves garlic, minced 2 bay leaves 1 teaspoon dried dill Fresh dill for garnish Matzo balls: Pulse the matzo crackers in a food processor until an imperfect powder is formed. A few bigger pieces are fine. In a medium-sized bowl, whisk together the matzo meal, baking soda and salt. Stir to combine. In a separate bowl, whisk the eggs, butter and seltzer water. Pour the wet ingredients into the dry and stir until evenly incorporated. Refrigerate mixture for about an hour (or up to 6 hours). Heat a large stockpot of water and bring to a boil. Wet your hands a little and round matzo mixture the size of golf balls. Handle the mixture as little as possible. The lighter the touch, the lighter the matzo ball! The matzo balls will expand as you cook them. When all matzo balls are formed and water is boiling, carefully drop each one into the boiling water. Cover and do not lift the lid for 25 minutes. (Another matzo tradition is to never check on the dumplings while they're cooking or they will be tough and heavy.) After 25 minutes, cut one ball in half and make sure it is cooked. I cooked mine for about 5 minutes more, in total 30 minutes with one lifting of the lid. Soup: In another soup pot, get your stock going. Heat the olive oil on medium and saute the onions, carrot and celery for about 10 minutes, until vegetables are beginning to soften. Add sherry (or white wine) and cook for another 2 minutes. Add vegetable stock, garlic, bay leaves, dill and simmer for about 30 minutes longer. Taste and adjust seasonings according to your taste. Add matzo balls to the stock about 15 minutes before you're ready to serve, gently warming the soup (the matzo balls will absorb some of the great stock flavor, so don't skimp on this step). Garnish with fresh dill sprigs.